Bursting Blueberry Streusel Muffins

Blueberry Streusel: Homemade > store

Ever have a store bought blueberry muffin and there were like two flecks of something that resembled a blueberry? We don’t have time for that nonsense! I love these Blueberry Streusel Muffins because they are PACKED with real juicy, organic, wild blueberries. The biggest bonus? With just 1/4 cup of maple syrup there is NO refined sugar in these. Still bursting with flavor and the perfect amount of sweetness where one (or 3) of these can be the best on the go breakfast, or even a dessert. These are totally customizable too.. Add walnuts or pecans for a nice crunch, double the streusel, or even swap for chopped frozen strawberries or any other fruit! So delicious and nutritious (blueberries are filled with antioxidants AKA anti-aging and cancer fighting!)

I remember my mom used to get those huge blueberry muffins from Sam’s Club bakery and it was such a treat to have a half of one with a tab of butter warmed up. These bring back beautiful memories and I’m so thankful to have the knowledge to create my own healthy versions of these recipes that brought me so much joy. Let me know in the comments how your muffins turn out.

If you love blueberry streusel as much as I do, you’d love these Coconut Blueberry Granola Bars!

Ingredients

1 cup unbleached baking flour
1/2 cup almond flour
1 tsp baking soda
pinch of salt
2 scoops collagen optional
1 tsp cinnamon
1 1/2 cup blueberries
2 eggs or flax eggs (vegan option)
1/3 cup melted coconut oil
1 tsp vanilla extract

Directions

Streusel: throw together about half cup oats, 2 tbsp coconut oil, 2 tbsp almond flour, 1 tbsp cinnamon, and 2 tbsp maple syrup until pasty. Spread evenly onto each muffin right before putting into the oven!

Combine dry ingredients in a large bowl. Whisk together all wet ingredients in a separate bowl until well combined. Slowly mix wet into dry until incorporated. (will be pretty damn thick 👌) add the bluebz last and combine until evenly spread throughout dough. Bake at 350° in an oiled muffin tin for 20-23 minutes.